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Hungarian Goulash with Red wine

  • 130minutes
  • 329calories

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Source: red.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 -3 lbs stewing beef , cut into cubes

  2. 1/2 cup bacon , cut into small pieces

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon black pepper

  5. 2 tablespoons sweet Hungarian paprika

  6. 1 tablespoon caraway seed (less if you like)

  7. 1 bay leaf

  8. 1 -2 green peppers or 1 -2 red pepper, in

  9. 1 inch pieces

  10. 1 1/2 cups beef stock (or water with stock cubes see stock cubes info on package)

  11. 1 1/2 cups of a dry red wine (the more flavour the better, if I don't have wine I increase the stock amount and add a bit of vineg)

  12. 3 -4 cloves garlic , minced or in cut in small pieces

  13. 1 big onion , cut small

  14. some sour cream , if you like it creamier

  15. 1/2 teaspoon hot paprika , if you like it hot

Instructions Jump to Ingredients ↑

  1. fry bacon pieces in a deep pan for some minutes until the fat comes out.

  2. brown beef in bacon fat with the bacon, stirring.

  3. add onion and garlic cloves and brown, stirring.

  4. add pepper pieces and paprika and stir.

  5. add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.

  6. Take out bay leaf and add sour cream if you prefer it.

  7. Serve with buttered noodles or with some bread dumplings.

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